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Simple Carrot Soup

Rated as 4.5 out of 5 Stars

"This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening."
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Ingredients

1 h 10 m servings 114 cals
Original recipe yields 4 servings (4 cups)

Directions

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  1. Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  2. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  3. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
  4. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Footnotes

  • Cook's Note:
  • It is important to be very careful while using a hand wand in hot liquid - you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending - do not attempt to process hot liquids in a blender. This soup is easy to personalize - add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 114 calories; 3.1 g fat; 16.4 g carbohydrates; 6.4 g protein; 10 mg cholesterol; 391 mg sodium. Full nutrition

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Reviews

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Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect

I guess I am not a fan of Tarragon, but I liked this anyway. I had no half n half, so I added sour cream @ the end....after I pureed in blender. Very thick n creamy! I would make this again with...

I didn't have any dried terragon so I substituted it with dried basil. Also added some uncooked bean sprouts to the hot soup before serving and let them cook in it's heat on the table. Added a l...

I originally gave this a 3 star but changed it to 4 stars as my husband loved it (he can be picky, too) and went back for a second bowl. I do think it is the preference of spices. My original r...

Fabulous recipe. Easy and delicious. We had it three days running and it just got better each day. I didn't have cream so I stirred in yogurt but it was flavored with vanilla. At first the v...

Pretty, nutritious, and an inexpensive go-to soup. It cooked up beautifully in my pressure cooker in half the time, making it a quick meal, too. Thank you for sharing this recipe, Lee.

I live in Japan, so I improvised a lot and still this came out delicious. Three tablespoons consommé powder instead of broth. Four cups water. Basil instead of tarragon. A bit of whole milk ...

Very easy and yummy! My 3 year old loves it; such a great way to sneak in a few extra vegetables into his meals ??

Easy and very good. Will make again.